steak

Montreal Steak and Peppers Kebabs

This simple Montreal steak seasoning marinade tenderizes any cut of meat thanks to a soak in red wine vinegar and oil with a blend of salt, spices, red pepper, paprika, garlic, and more for a bell pepper-packed steak kebab (or kabob) worthy of any summer barbecue or potluck party.

This recipe is brought to you by McCormick Spices

If you were to ask my husband what he craves for dinner most any night of the week, his first answer has been and always will be “steak!” He’s for sure the master of the BBQ but typically cooks filets on the stove with plenty of butter, or his favorite ribeye cut over the coals. But man, those delicious cuts can get a bit spendy.

So lately we’ve been on a skewered-kebab mixed with watching-the-budget-kick which calls for more fiscally-aware cuts of meat (how P.C. does that sound?) that does best when marinated and tenderized for flavor. And nothing makes it easier than a simple mix of Grill Mates® Montreal Steak® Marinade, especially when you’re cooking for a crowd on the 4th of July.

When McCormick asked me to try out their Grill Mates® Montreal Steak® Marinade, I knew right away the perfect recipe to try it out on. This summer is all about grilling our best, and with these kebabs aka kabobs, oh baby, we’re sticking it to ’em with tender steak and layers of sweet bell peppers.continue to the recipe… about Montreal Steak and Peppers Kebabs

The Best Steak Marinade in 30 Minutes

This easy Asian master sauce marinade is the key to tenderizing and adding loads of flavor to create a steak that takes only 30 minutes up to overnight to marinate, making it a favorite for fast weeknight dinners.

Steak dinners come in many sizes and even more price points, making it feel like a tasty steak dinner as a midweek meal is way out of reach.

But turning an average Wednesday “hump day dinner” into “stunning steak night” is a whole lot easier than you may think.

The keys are to choose the right cut of steak and then marinade it in my Asian master sauce marinade that’s ready to do its job at a moment’s notice.

Okay, make that 30 moments of notice, but that’s quick enough and close enough for me. And soon enough, for you too.

continue to the recipe… about The Best Steak Marinade in 30 Minutes

Ramen Noodles with Marinated Steak and Broccoli

Ramen noodles aren’t just for soup anymore. Here’s how to hack every college student’s favorite noodle recipe and give it an instant upgrade by turning it into an easy and healthy weeknight meal ready in just 30 minutes or less.

If you’re looking for a soupy ramen recipe with that rich, tonkotsu or miso broth with slow-roasted pork belly and jammy eggs, this isn’t it.

But if you’re looking for an incredibly easy, time-saving, totally-flavorful, make-most-of-it-ahead-of-time meal? THIS IS YOUR DINNER, BABY!

I’ve had a version of this recipe written down in my old-fashioned recipe binder for years. Literally, years, and yes! Handwritten recipe files do still exist! Take THAT Pinterest! I don’t remember where the original recipe came from, maybe an old issue of Cooking Light?

Regardless, I’ve doctored it up and made it into a make-ahead weeknight meal that is in and out of the skillet and ready to devour in under 30 minutes.

And if you’re lucky? Yep. Leftovers for lunch the next day.

So what’s my secret? A little planning ahead, some light meal prep vegetable chop chop, and a super easy master marinade that does double-time as the sauce, too.

Easy peasy because that just the way I do!

How to Give Ramen Noodles an Instant Upgrade

This noodle recipe calls for good, old fashioned, cheap-o grocery store ramen noodles. But you won’t be needing that seasoning packet they come with because this dish gets its flavor from a recipe I posted earlier this week, my master Asian marinade master sauce.

Now, this isn’t just any sauce. It’s like the Swiss army knife of sauces. It’s a sauce, it’s a marinade, it’s a dressing, it’s a flavoring, it’s Superman!continue to the recipe… about Ramen Noodles with Marinated Steak and Broccoli

Marinated Flank Steak with Asian Chimichurri Sauce

Thanks to a simple soy sauce, orange, and garlic-spiked marinade, this easy flank steak recipe can be ready to grill in 30 minutes, or left in the fridge over night for a deeper flavor that’s topped with a fresh, garlicky chimichurri sauce with an Asian spin.

It’s Wednesday night at 5:00 p.m., and while you’d much prefer to be cheers-ing friends at happy hour and announcing, “It’s 5:00 somewhere!”, instead, you’re face-palming your forehead and exclaiming, “Oh crap! I forgot to get dinner started!”

Yep, this is the picture of the food blogger (me) and any other meal-maker with the best of intentions to make meal planning goals stick (you?), who has lost track of time and been foiled by the ticking clock.

Are you feeling it too?

Luckily, having a few simple, time-saving recipes like this quick-to-marinate, Asian-flavored grilled steak recipe in our back pockets can always be dinner-prep’s saving grace.

I’ve been making one version or another of this Asian-flavored marinated flank steak for years. In fact, it’s likely one of the first recipes my man and I ever cooked together, proving that it’s a recipe that’s perfect for beginning cooks to jump right into.continue to the recipe… about Marinated Flank Steak with Asian Chimichurri Sauce

Korean Beef Bulgogi

A simple but flavorful marinade of soy sauce, Korean spicy paste, and sweet Asian pear makes this Korean beef bulgogi a stand out dinner.

My friend Michelle loves food. It’s just one reason we’re good friends. She’s also half Korean. Combine her love of food with her love of her Korean heritage (she has her PhD in Korean Women Studies—WHOA) and I have a built-in advisor on everything delicious about her flavorful heritage.

It seems that Korean has been on a steady upward climb in the Asian flavor field and has quickly become on par with Chinese, Japanese, and Thai food. Michelle and her husband were the first ones to take us to try Korean food. It’s become such a favorite of mine that I’ve celebrated my past three birthdays with a dinner of beef bulgogi and all the little Korean side dishes called ban-chan.

Michelle has made us her Korean dinner a handful of times, and that’s how I discovered it’s really so simple to make at home. Because most of the prep is done ahead of time thanks to the marinade, the actual cooking of the meal happens so quickly that it’s perfect for that “what the heck is dinner gonna be” weeknight meal. continue to the recipe… about Korean Beef Bulgogi

How to Grill the Best Ribeye Steak

There’s nothing more classic to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak with a secret slather of flavor.

“Which one do you like best? This one. Or this one?”

I put my family through this photo editing process at least once a week. But given that this is 100% my husband’s recipe/passion/craving-every-single-week, consulting him on which photo to lead this post was part of the process.

“Definitely the one on the grill,” he replied. Really? But it’s not on a plate. It’s not all styled out. It’s not my usual style of pic.

“Exactly. It’s a big, beautiful ribeye grilled to perfection on a grill. Isn’t that what you want to show?”

Yes. Yes it is. Why do I always overthink it?

This grilled steak is the epitome of summer. Big. Juicy. And it serves a crowd. Or if you’re my husband, serves enough for dinner and leaves some for a breakfast burrito in the morning.

He’s smart that way.continue to the recipe… about How to Grill the Best Ribeye Steak

Grilled Skirt Steak with Chimichurri and Heather Christo

A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce with fresh cut tomatoes and red onions.

Everyone has a love language and blogger Heather Christo’s is food.

Her way of saying “I love you,” comes in the form of sweet and spicy apricot chicken wings, creamy mushroom pasta, and blackberry scones with vanilla glaze. Those are just a few of the recipes from her new book, Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar.

We’ve been fans of Heather’s for years (as featured on my list of 5 Food Blogs I’m Following Now), and always come back to her blog for the brightly-hued, eye-catching photography and inspiring recipes. This culinarian honed her culinary chops at the famous Le Cordon Bleu and for years brought those skills to family favorite recipes on her blog Heather Christo.

But then things took a swift left turn.

Two years ago, Heather and her young daughters, Pia and Coco, discovered they ALL had a slew of food allergies that were wreaking havoc on their health. As a result, they were forced to drastically change their diets.

As daunting of a task as it sounds, Heather changed her cooking style without sacrificing any flavor, and transitioned the recipes on her blog to food-allergen-free recipes fit for families, that then turned into a cookbook with delectable recipes like this Grilled Skirt Steak with Chimichurri recipe at the bottom of this post.
continue to the recipe… about Grilled Skirt Steak with Chimichurri and Heather Christo

The Best Steak Fajitas With Simply Scratch

A homemade spice blend and killer marinade infuses flavor into thin cut steak for these fast and easy homemade steak fajitas made in the skillet.

Laurie McNamara’s blog Simply Scratch reminds us that no matter how busy life gets, sometimes we just need to slow down and take the time to cook a proper meal, like these onion and sweet bell pepper topped Steak Fajitas.

One with real, honest, unadulterated ingredients your grandma would recognize. There’s simply nothing like a true homemade meal. Especially one void of preservatives and artificial ingredients, yet simple enough to entice all levels of home cooks.

For a few years now, we’ve been turning to Laurie’s blog, Simply Scratch, for solace in the kitchen. Her photography is beautiful and her food styling is seemingly effortless. Her recipes are nourishing and familiar without being too time-consuming or elaborate. She even has several recipes for those with diet allergies and restrictions to appease us all.

Needless to say, when we found out she was publishing her first book, Simply Scratch: 120 Wholesome Homemade Recipes Made Easy we were thrilled, because this girl knows how to cook.

Her Skirt Steak Fajitas recipe at the bottom of this post was one of the first to catch our eye. And here’s why…

continue to the recipe… about The Best Steak Fajitas With Simply Scratch

Beef with Broccoli Recipe and Crushing On Iowa Girl Eats

This incredibly easy but incredibly flavorful recipe for one of the most popular Chinese dishes can easily be made gluten-free or traditional style.

Kristin Porter has been entertaining us with healthy, easy recipes, motivational workout routines, travel tales, and more, since the birth of her blog, Iowa Girl Eats six years ago.

Suffice it to say, when she contacted me about creating an e-book about helping others go gluten-free by sharing her own story and personal struggles, I knew she had a winning formula and signed on right away. Her new e-cookbook and beginners guide, Gluten-Free for Beginners: 30 Day Meal Plan and Guide for Gluten-Free Success, is so much more than an e-book. It spells out everything one needs to lead a healthy, vibrant life by embracing their dietary needs.

First, contributor Hayley Putnam interviewed Kristin to find out more about her journey, where she’s been and the success she’s found now. Later in this post you’ll find one of the recipes from Kristin’s e-cookbook, Gluten-free Beef With Broccoli. Take it away Hayley.

continue to the recipe… about Beef with Broccoli Recipe and Crushing On Iowa Girl Eats

Grilled Steak Tacos

Flat iron steak is an inexpensive but totally flavorful cut of meat, especially when marinaded in a citrus adobo sauce to make my favorite steak tacos.

Whether it’s 10 people or just two, having people over for a weekend meal doesn’t have to put the host into a stress-induced coma. The trick is to serve a popular main (with a twist) that can be prepped ahead and have your guests put their hands to work.

This Grilled Steak Tacos recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in. Rounding out the posts are a few suggestions of what to pair with my main dish, recipes from other food bloggers, and some favorites from FoodieCrush too.

I’ve made these steak tacos a bunch of times and that’s how I knew they’d be the perfect dish for my Smudge’s birthday celebration with the family. They’re always pretty relaxed affairs but my goal this time was to have EVERYTHING done ahead of time so I could sit back and actually have fun. I’m always jealous of my sister in law Ginni who makes this happen when we head to her house.

And guess what? Smudge may have gotten all the presents, but success was mine.

continue to the recipe… about Grilled Steak Tacos

Sirloin Steak Sandwiches with Horseradish Sauce

It was the tiger sauce topping these beef steak sandwiches that pulled him in and took the rest of us right along with him.

Watching cooking shows on weekend mornings is how my husband and I ease into the reality that in a wink of an eye we’ll be smack dab in the middle of Monday. Oh, how we rue the day (fist shake at the sky).

It’s also the way we figure out what’s looking good on the Casa de Larsen menu for the week and usually my husband decides on at least a few of the recipes because we share time in the kitchen. See, I don’t always have to be in charge.

We get our fair share of episodes on Food Network, but you simply can’t forget about good old PBS and some of the long-loved cooking shows that have outlived many an episode’s kitchen timer like those featuring the 80-year-old Jacque Pepin and Lidia Bastianich and yes, even the doyenne herself, Martha Stewart.

If you’re any sort of food lover in the kitchen you’ve likely run across America’s Test Kitchen and Cook’s Country on PBS. What a set up these guys have in their sweet countrified-porch-wrapped kitchen that makes you feel right at home so pull up a chair.

They do the testing. Lots of it. They work the recipes until they discover the secret to it’s success. And only then do they share it in all it’s glory. And Christopher Kimball…in his trademark bow tie. If you have a thing for a guy in a bow tie, this is your man.

These Sirloin Steak Sandwiches were a featured player a few weeks ago. They called them Baltimore Pit Beef Sandwiches. We simply called them delicious.

continue to the recipe… about Sirloin Steak Sandwiches with Horseradish Sauce

Filet Mignon with Porcini Mushroom Compound Butter

I bet it started in the ‘50s. Maybe the ‘40s even. Of course I could be wrong, but it seems to me a perfect timeline fit. Back when sips of bourbon-and-bitters-based Manhattans and nibbles of caviar topped deviled eggs started the meal and Baked Alaska ended it and The Joy of Cooking lived in every good housewife’s kitchen cupboard.

Somewhere along the food heritage line, steak became the poster child for decadent dinners. And there’s no steak seemingly more decadent than the petite filet mignon.

Maybe it’s how it’s spelled with that sneaky, silent ‘g’ that shows off it’s Frenchie, linguistic ways. Maybe it’s because when you say “filet mignon” it simply rolls off the tongue and you sound so upscale. “Minnnnn-yon.”

Or maybe it’s because it’s such a dang expensive cut of meat. Because doesn’t expensive mean it’s the best? Maybe if you’re a Real Housewife of Beverly Hills, but when it comes to especially flavorful food, hardly ever.

As things will happen over time, the filet mignon went from rock star status to a C-list contender on Dancing With the Stars, even getting lambasted by some of America’s top chefs. No flavor because it’s so low in fat. Overrated after becoming overexposed on nearly every American menu for years. And far too often, way overcooked for such a lean meat. Why oh why do people cook their meat well done?

But when this tender filet is cooked just right at a medium rare temperature, and a pat of fat is added to the ingredient list, suddenly we have a whole new ball game.

continue to the recipe… about Filet Mignon with Porcini Mushroom Compound Butter

Friday Faves and Balsamic Skirt Steak Salad with Stone Fruit

I just stepped out of the orchard. No, I mean literally, I just stepped out of the orchard.

Today I stepped out of a van, into a picturesque Oregon orchard, to photograph, gawk and fondle some of the world’s most coveted pears and peaches grown and harvested by gifting company Harry & David. But more of that to come in a future post…

Ironically I had planned on posting this recipe before I actually visited the orchards, but I’m realizing the visit must have been on my mind when I started craving this salad since the nectarines have been ripening on my kitchen counter for the past week.

Some things happen for a reason. Right?

But first let’s talk about some of my Friday Favorites, stuff I’ve been crushing on this week via the www…

continue to the recipe… about Friday Faves and Balsamic Skirt Steak Salad with Stone Fruit